1. Preheat oven to 450?.
2. To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4 inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450? for 12 minutes or until done. Set aside or just add to the soup. Serve the soup when the meatballs are cooked all the way through.
3. To prepare the soup, place the tortilla strips in a sinble layer on a jelly-roll pan coated with cooking spray. Bake at 450? for 5 minutes or until lightly browned. Set aside.
4. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblamo, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated.
4. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.
This classic Spanish soup combines meatballs -- albondigas -- and a savory broth. Cook One makes the meatballs while Cook Two prepares the rest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2952g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 163 (12%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 58mg||18 %|
|Sodium 1070.8mg||37 %|
|Potassium 4655mg||123 %|
|Total Carbohydrate 255.9g||75 %|
|Dietary Fiber 46.3g||185 %|
|Sugars, other 209.6g|
|Protein 50.1g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1319
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